Well, I might be a bit late with this recipe, but after all it’s still winter and therefore soup-time! 🙂
There’s almost nothing better on a cold fall/winter night than a bowl of creamy, homemade pumpkin soup. It’s easy, too! The most work for this is to cut up the pumpkin and other veggies. Therefore I suggest to cook up a big batch and then freeze the soup into portions. That way you have a quick and easy dinner or lunch at hand. The nice thing about pumpkin soup is that you can also add other veggies that you happen to have about and that might need using. For example carrots or potatoes.
Here’s what you’ll need:
- 1-2 pumpkins, cut into pieces (approx. 1-1.5 kg in total)
- Powdered veggie broth
- Curry powder
- 1-2 carrots
- 2-3 potatoes
- 1-2 onions
- Cream or Crème Fraiche
- Optional: some grated cheese for sprinkling
Peel and cut the veggies into cubes. Cover with water and add broth powder, depending on how much water you used. I suggest to go low on it, though, otherwise it might turn out too salty. You can always add a bit more if need be.
Cook on low heat until the veggies are soft. Use a hand blender and mix until you get a smooth mass. Now add approx. 1 tbsp. curry powder and mix in well. Have a taste test to see if the spicing is ok.
For Serving, add a tablespoon Crème Fraiche, Sour Cream or regular cream per bowl. You could also sprinkle the soup with some grated cheese.
I usually cook a big pot full of soup and freeze the leftovers. When I don’t feel like cooking, I simply thaw the soup, throw in a lean sausage and voilà – Dinner.
Note: Always add the cream just before serving and don’t freeze it with the soup.